Potato, Bacon and Cheese Pastry

Potato, Bacon and Cheese Pastry-15Bacon, potatoes, onions and cheese are such an awesome combination of ingredients, but when they are encased in the buttery, crisp layers of puff pastry, you’ve got yourself an irresistable meal. I don’t even know if this pastry is best served for breakfast, lunch or dinner – but you know what? There’s no wrong time to serve it!

It’s pretty simple to assemble and your whole house will smell amazing while this pastry is baking and puffing up in the oven.  Impress your family or your guests with this beauty, because it looks stunning. However, they won’t have a problem digging right in, because it will smell so tempting. My husband named this one a keeper and we’re definitely going to be making it over and over again. 

Ingredients:

1 frozen puff pastry sheet, (10×15 inches)

4 slices bacon, cut into small pieces

1 onion, sliced thin

1 pound (2-3 small) potatoes, peeled and sliced very thin

1 teaspoon each, chives, parsley, minced

4 oz cheese, grated

salt, ground black pepper, to taste

1 egg

Instructions:

Potato, Bacon and Cheese Pastry-1-17Preheat the oven to 350 degrees Fahrenheit. Line a half sheet sized rimmed baking sheet with parchment paper.

Thaw the puff pastry, but make sure it stays cold and cover it so that it doesn’t dry out.

I buy puff pastry in bulk from a restaurant supply store and it comes in these long sheets (10 x15 inches). If you are using the typical puff pastry from most grocery stores, then just roll it out into a 10×15 inch rectangle.

Prep  all the ingredients. Cut the bacon, slice the onion, peel and slice the potatoes and grate the cheese. Beat the egg with 1 Tablespoon of water slightly in a small bowl and set it aside.

In a skillet, cook the bacon on medium heat until crips and golden. Scoop out the bacon and place in on a plate lined with a paper towel to soak up all the extra grease.

Potato, Bacon and Cheese Pastry-4Meanwhile, drain all the excess bacon grease from the skillet, leaving behind only 1/2 Tablespoon.  Add the onions to the skillet, season them with salt and ground black pepper and cook until tender and slightly golden. Be careful when adding the salt, because the bacon grease will be salty.

Potato, Bacon and Cheese Pastry-5Cool the bacon and onions slightly.

Meanwhile, in a large bowl, place the potatoes and season them with 1/4 teaspoon of salt and ground black pepper. Potato, Bacon and Cheese Pastry-2Add the parsley and chives and mix to combine. Potato, Bacon and Cheese Pastry-3As the potatoes are resting while the rest of the ingredients are cooling, the salt will draw out the moisture out of the potatoes. When you will the form the pastry and layer the potatoes, make sure to leave behind as much of the liquid as possible. See how much liquid is left over?

Potato, Bacon and Cheese Pastry-10Layer the potatoes on half of the puff pastry, leaving a 1 1/2 inch border. Potato, Bacon and Cheese Pastry-6Place the onions on top of the potatoes, followed with the bacon and then the grated cheese.

Potato, Bacon and Cheese Pastry-7

Potato, Bacon and Cheese Pastry-8Brush the edges of the puff pastry with the egg wash. Fold the second half of the puff pastry over the filling ingredients.

Pinch the edges of the pastry sheets together and then use a fork to seal the edges even more. Cut some slits on the top of the pastry. Brush the top of the pastry with the egg wash.

Potato, Bacon and Cheese Pastry-9Bake in the preheated oven for 45 minutes, or until golden brown and puffy.Potato, Bacon and Cheese Pastry-11Potato, Bacon and Cheese Pastry-12Potato, Bacon and Cheese Pastry-15

Potato, Bacon and Cheese Pastry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 frozen puff pastry sheet (10x15 inches)
  • 4 slices bacon, cut into small pieces
  • 1 onion, sliced thin
  • 1 pound (2-3 small) potatoes, peeled and sliced very thin
  • 1 teaspoon each, chives, parsley, minced
  • 4 oz cheese, grated
  • salt, ground black pepper, to taste
  • 1 egg
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the puff pastry, but make sure it stays cold and cover it so that it doesn't dry out.
  3. I buy puff pastry in bulk from a restaurant supply store and it comes in these long sheets (10 x15 inches). If you are using the typical puff pastry from most grocery stores, then just roll it out into a 10x15 inch rectangle.
  4. Prep all the ingredients. Cut the bacon, slice the onion, peel and slice the potatoes and grate the cheese. Beat the egg with 1 Tablespoon of water slightly in a small bowl and set it aside.
  5. In a skillet, cook the bacon on medium heat until it's crisp and golden. Scoop out the bacon and place it on a plate lined with a paper towel to soak up all the extra grease.
  6. Meanwhile, drain all the excess bacon grease from the skillet, leaving behind only ½ Tablespoon. Add the onions to the skillet, season them with salt and ground black pepper and cook until tender and slightly golden. Be careful when adding the salt, because the bacon grease will be salty.
  7. Cool the bacon and onions slightly.
  8. Meanwhile, in a large bowl, place the potatoes and season them with ¼ teaspoon of salt and ground black pepper. Add the parsley and chives and mix to combine. As the potatoes are resting while the rest of the ingredients are cooling, the salt will draw out the moisture out of the potatoes. When you will fill the pastry with the potatoes, make sure to leave behind as much of the liquid as possible.
  9. Layer the potatoes on half of the puff pastry, leaving a 1½ inch border. Place the onions on top of the potatoes, followed with the bacon and then the grated cheese.
  10. Brush the edges of the puff pastry with the egg wash. Fold the second half of the puff pastry over the filling ingredients.
  11. Pinch the edges of the pastry sheets together and then use a fork to seal the edges even more. Cut some slits on the top of the pastry. Brush the top of the pastry with the egg wash.
  12. Bake in the preheated oven for 45 minutes, or until golden brown and puffy.

Potato, Bacon and Cheese Pastry-16

 

29 Comments

  • Irina

    Olga:

    Where do you buy puff pastry? If in the Euro/Slavic store, is it the same as used for Napoleon cake? Thanks for your help!

    • olgak7

      I buy puff pastry 99% of the time in a restaurant supply store that we have nearby, and they come in big boxes where the puff pastry is in long sheets. However, I know that most grocery stores carry them in the freezer section, usually two sheets per box and they are rolled up, so the box is small. The brand in our area is Pepperidge Farms and you can find them in the freezer section, near the frozen fruit, frozen pie dough, and other frozen desserts, like pies, cakes and pastries.

  • Tzivia

    Wow cool yummm awesome gr8 idea for a busy week or night can this be made ahead and then frozen overnight and then popped into the oven the next day certainly would save loads of money from ordering take out

  • B

    Yummy! Made this twice already! My puff pastry came in small squares about 6″×6″ so i decided to make individuals pastries! My husband loved it! My boys loved it! And they are VERY picky eaters… Thank you Olga for such a great and easy recipe! Oh and btw I don’t recommend rolling out the dough, it rips and its very hard to fold it over… unless its just me… maybe I did it to much 🙂

    • olgak7

      I’m glad you enjoyed it. Thanks for taking the time to write.
      You’re absolutely right about not rolling it out too thin. However, if the pastry is rolled up into thirds, it is necessary to roll it out just a bit when you unfold it, unless the pastry comes in one sheet that isn’t folded.

  • alena

    Can I make this ahead or time and freeze it would it work ? Don’t want my potatoes to turn black what do you think olga?

    Was thinking to make this for a cabin family trip but don’t want to spend to much time in the kitchen .

    • olgak7

      I wouldn’t recommend making it in advance, Alena. Yes, I think the potatoes will oxidize and turn brown. Also, they will leak and make the pastry very soggy.

  • Tzivia

    Okay thanx for the tip olga I won’t freeze it what about keeping it in the refrigerator overnight or for an hour or hour and a half overall looks soooo yummmm on my to make after Passover list

    • olgak7

      You probably can, but I’ve never done it with this particular recipe, so I can’t guarantee it will work, or how much of the filo you’ll need or how long to bake it, etc. I’d love to hear if you try it:).

  • Tanya

    How would this taste without onions? My husband isn’t a big fan of onions. So was just wondering if I omitted that would it still taste good.

    • olgak7

      If he’s not a fan of onions, then he probably wouldn’t like it:). You can certainly leave the onions out. I would add some sort of seasoning or spice blend to give it more flavor, but you can do whatever you like.

  • Svetlana

    I have made this delicious recipe before and my family absolutely loves it! The only downside is that our family has to wait an hour till they can eat! And on Saturday mornings they don’t fly! (Only Christmas morning when they are distracted with presents!)
    … Any tips on how I can speed up the process?

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